A delightful one-pan dish combining chicken, shrimp, and vibrant vegetables with aromatic rice.
Preheat your oven to 400°F.
Ensure your oven is fully preheated for even cooking.
Season the chicken thighs with fresh rosemary, salt, and black pepper.
Let the chicken sit for a few minutes to absorb the seasoning.
Heat olive oil in an oven-proof skillet over medium-high heat.
Use a skillet with a lid for easier handling.
Sear the chicken thighs in the skillet until golden brown on both sides, then remove and set aside.
Avoid overcrowding the skillet to ensure even browning.
In the same skillet, sauté the onion and bell pepper until softened.
Stir frequently to prevent sticking.
Add the rice, diced tomatoes, paprika, saffron, and minced garlic to the skillet, stirring to combine.
Toast the rice slightly for enhanced flavor.
Return the chicken to the skillet and pour in the chicken broth. Bring to a boil.
Ensure the rice is evenly distributed in the skillet.
Cover the skillet and transfer it to the oven. Bake for 20 minutes.
Check halfway through to ensure the rice is cooking evenly.
Add the shrimp and asparagus to the skillet, cover, and bake for an additional 10 minutes.
Ensure the shrimp are spread out for even cooking.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with fresh herbs for a vibrant presentation.
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